Irish Colcannon With Skin-On New Potatoes
June 14, 2007 by top8free
Traditional Irish colcannon is made by boiling potatoes in their skins and then peeling them. I prefer to leave the skins on for the added nutrition as well as ease of preparation. Small red skinned or Yukon gold potatoes work best in this dish. The tiny dash of garlic powder is in this recipe to highlight the simple flavors of the potatoes and cabbage.
1 recipe mashed potatoes (see Top8Free.com recipe)
1 Tablespoon olive oil
½ medium size head of cabbage
While potatoes boil, core cabbage and slice into ¼ inch strips. Cut strips into half or thirds so they are no longer than 3 inches. Heat olive oil in sauté pan. Saute cabbage until just tender (about four minutes), remove from heat immediately.
Mash the cooked poatoes as described above. Add cooked cabbage to mashed potatoes and mix together. Serve warm.
© 2007 Jeanette Bradley
